Steamed Recipe

Pat the fish fillets dry with paper towels. Season both sides lightly with kosher salt and a little black pepper. Set aside for 5 minutes to bring flavors in.

In a small bowl mix mirin (or white wine), light soy sauce, sesame oil, neutral oil, and lime juice. Stir to combine and taste; adjust balance to be slightly more salty than acidic.

Arrange julienned ginger, thinly sliced scallions (reserve a few scallion greens for garnish), cilantro leaves, lemongrass (if using), and sliced red chili on top of each fillet. Spoon half of the sauce mixture over each fillet so aromatics stick to the fish.

If using banana leaf, briefly pass it over a gas flame or dip in hot water to make it pliable. If using parchment or foil skip this step. Place the fillet in the center of the leaf/parchment/foil.

Fold the parcel: bring two long edges together over the fish, then fold the short edges up and roll or pleat to seal a tight package that will trap steam. Leave a little room inside so steam can circulate around the fish. Repeat for additional fillets.

Pour the water into the base of a wok or large pot fitted with a steamer basket or rack. Add the ginger slices and halved citrus to the water to infuse a subtle aroma while steaming.

Bring the water to a vigorous simmer over medium-high heat. The water should not touch the steamer basket or rack.

Place the parcels seam-side down in the steamer basket, leaving space between them for steam circulation.

Cooking

Cover the steamer and steam the parcels until the fish is opaque and flakes easily with a fork. For 1-inch thick fillets this typically takes 6–8 minutes; thicker pieces may take 10–12 minutes. Do not oversteam — check at the lower end of the time range.

Carefully remove the parcels from the steamer using tongs. Let rest for 1 minute, then open the parcel away from your face to avoid hot steam.

Spoon any collected juices from the parcel over the fish. Garnish with reserved scallion greens and extra cilantro. If desired, drizzle an additional teaspoon of sesame oil and a few drops of soy sauce or lime for brightness.

Serve immediately with steamed rice or lightly dressed greens.